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Archive for the ‘Cake’ Category

Upside Down Banana Cake

In my desperate attempt to rescue some over ripped bananas I came across this recipe. I was looking for something a little more healthy, like banana wheat muffins, but I was just drawn to this cake. I’ve never heard of it before… it was different, I like different. For good measure I threw in a handful of chocolate chips because it was the right thing to do. This cake did not disappoint, I was very much happy to hoard this cake to myself since my dear husband can’t stand bananas.

Enjoy!

Banana Upside-Down Cake
Source: Sprinkle Bakes

2 slightly over-ripe bananas
⅔ cup dark brown sugar
6 tbsp. butter room temperature
1 ½ cups self rising flour
⅔ cup sugar
¼ cup canola oil
2 eggs
½ cup low-fat buttermilk
1 teaspoon vanilla
(optional: Handful, about 1 cup, chocolate chips)

Preheat oven to 325°F.

Combine room temperature butter and brown sugar.Spread in the bottom of an 8×8 glass dish. Cut bananas in half, then slice lengthwise in ¼-inch slices. Arrange slices in sugar mixture.

Sift flour and set aside. Beat sugar and canola oil for 1 minute with an electric mixer. Beat in eggs. Add buttermilk and vanilla. Gradually add flour. Mix well until a smooth batter has formed. *This is where I added the chocolate chips* Pour batter over bananas in pan.

Bake 30 to 35 minutes or until toothpick inserted into center comes out clean. Cool 5 minutes in pan on wire rack; invert onto serving plate. Cool slightly; cut into 12 pieces. Serve warm or at room temperature.

*** Note: I found I had to bake the cake substantially longer than 35 minutes. Next time I might just increase the baking temperature to 350F since I couldn’t seem to get the center to bake.

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All-In-One Holiday Cake

It’s nearing the end of January and all the holiday celebrating is over with. If you are like me and are going to miss the food well don’t fear, because Dorie Greenspan created a cake that throws all the wonderful holiday desserts together like a big happy family. This cake has the pumpkin, nuts, cranberries, apples, cinnamon, nutmeg…..it’s got it all! There’s so much going on with this cake that I decided the Maple icing would be just too much, but if you need a more festive punch go ahead and try it. This cake was super moist and has tons of flavor. So when your in the dead heat of summer and find yourself humming some Christmas carols go ahead and give this cake a try 🙂

Enjoy!

All-In-One Holiday Bundt Cake
Source: Dorie Greenspan’s Baking From My Home to Yours

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
Pinch of ground cloves (optional)
Pinch of salt
1 1/4 sticks (10 tablespoon/5 ounces) unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup (packed) light brown sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups canned unsweetened pumpkin puree (not pumpkin pie mix)
1 large apple, peeled, cored and finely chopped
1 cup fresh cranberries, halved or coarsely chopped
1 cup pecans, coarsely chopped
Maple syrup icing (Optional) see recipe below

Center a rack in the oven and preheat the oven to 350F. Butter a 9- to 10-inch (about 12-cup) Bundt pan. Do not place the pan on a baking sheet – you want the oven’s heat to come up through the Bundt pan’s open core.

Put the flour, baking powder, baking soda, cinnamon, ground ginger, nutmeg, cloves (if using) and salt in a bowl and whisk to combine. Set aside dry ingredients.

Working with a stand mixer (using a paddle attachment, if you have one), beat the butter and both sugars together at medium speed until light and fluffy. Add the eggs, one at a time, and beat for 1 minute after each addition; beat in the vanilla.

Reduce the mixer speed to low and add the pumpkin and apples – don’t be concerned if the mixture looks curdled. Still on low speed, add the dry ingredients, mixing only until the flour is just barely incorporated. Working with a rubber spatula or wooden spoon, stir in the cranberries and pecans.

Scrape the batter into the pan and smooth the top with the spatula. Slide the pan into the oven and bake 60 to 70 minutes at 350F, or until a knife inserted into the center of the cake comes out clean.

Transfer the cake to a rack and cool for 10 minutes before unmolding. Cool to room temperature on the rack.

Drizzle with maple syrup icing (if using) or simply dust the top lightly with confectioners’ sugar.

Maple syrup icing:
Sift 6 tablespoons confectioners’ sugar into a bowl. Stir in 2 tablespoons pure maple syrup. Add more maple syrup little by little, until you have an icing that runs nicely off the tip of a spoon – you might need another 1/2 tablespoon to get the right consistency. Put the cooled on a sheet of parchment or waxed paper and drizzle the icing over the cake. Let the icing set for a few minutes before serving.

 

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Double Chocolate Brownie Cake

Double Chocolate Brownie Cake

Do I really need to say anything more…really. This cake is as amazingly good as the name sounds. We were hosting a little get together at our house and this took no time at all to make. Perfect stress free desert. I really could eat this whole thing myself and I have to say that this goes down really good with a nice cold glass of milk.

Enjoy!

Double Chocolate Brownie Cake

Found on: Delicious Meliscious  Source: Allrecipes.com

1 (18.25 ounce) package devil’s food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
4 eggs
1 cup sour cream
1/2 cup vegetable oil
1/2 cup water
2 cups semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Have all ingredients at room temperature.

In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, sour cream, oil and water. Beat on low-speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into prepared pan.

Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

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Peanut Butter Torte

Choco Torte2

This is one amazing dessert. I made this for my husband’s birthday and it was a hit. It was time consuming to make but it was worth it and I was so proud of myself for how good it turned out. These pictures don’t do justice. If you are looking for a knock you socks off, impress your friends dessert I highly recommend trying this.

Enjoy!

CTorte

Peanut Butter Torte
Found on Brown Eyed Baker (Source: Baking: From My Home to Yours by Dorie Greenspan, pages 282-283)

Yield: 6 to 8 servings

1¼ cups finely chopped salted peanuts (for the filling, crunch, and toppings)
2 teaspoons sugar
½ teaspoon instant espresso powder (or finely ground instant coffee)
¼ teaspoon ground cinnamon
Pinch of freshly grated nutmeg
½ cup mini chocolate chips (or finely chopped semisweet chocolate)
24 Oreo cookies, finely crumbled or ground in a food processor or blender
½ stick (4 tablespoons) unsalted butter, melted and cooled
Small pinch of salt
2½ cups heavy cream
1¼ cups confectioners’ sugar, sifted
12 ounces cream cheese, at room temperature
1½ cups salted peanut butter – crunchy or smooth (not natural)
2 tablespoons whole milk
4 ounces bittersweet chocolate, finely chopped

Getting Ready: Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9-inch springform pan and place it on a baking sheet lined with parchment or a silicone mat.

Toss ½ cup of the chopped peanuts, the sugar, espresso powder, cinnamon, nutmeg and chocolate chips together in a small bowl. Set aside.

Put the Oreo crumbs, melted butter and salt in another small bowl and stir with a fork just until the crumbs are moistened. Press the crumbs evenly over the bottom and up the sides of the springform pan (they should go up about 2 inches on the sides). Freeze the crust for 10 minutes.

Bake the crust for 10 minutes, then transfer it to a rack and let it cool completely before filling.

Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, whip 2 cups of the cream until it holds medium peaks. Beat in ¼ cup of the confectioners’ sugar and whip until the cream holds medium-firm peaks. Scrape the cream into a bowl and refrigerate until needed.

Wipe out (no need to wash) the bowl, fit the stand mixer with the paddle attachment if you have one, or continue with the hand mixer, and beat the cream cheese with the remaining 1 cup confectioners’ sugar on medium speed until the cream cheese is satiny smooth. Beat in the peanut butter, ¼ cup of the chopped peanuts and the milk.

Using a large rubber spatula, gently stir in about one quarter of the whipped cream, just to lighten the mousse. Still working with the spatula, stir in the crunchy peanut mixture, then gingerly fold in the remaining whipped cream. Scrape the mousse into the crust, mounding and smoothing the top. Refrigerate for at least 4 hours, or overnight; cover with plastic wrap as soon as the mousse firms.

To Finish the Torte: Put the chopped chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Leave the bowl over the water just until the chocolate softens and starts to melt, about 3 minutes; remove the bowl from the saucepan.

Bring the remaining ½ cup cream to a full boil. Pour the cream over the chocolate and, working with a rubber spatula, very gently stir together until the ganache is completely blended and glossy.

Pour the ganache over the torte, smoothing it with a metal icing spatula. Scatter the remaining ½ cup peanuts over the top and chill to set the topping, about 20 minutes.

When the ganache is firm, remove the sides of the springform pan; it’s easiest to warm the pan with a hairdryer, then remove the sides, but you can also wrap a kitchen towel dampened with hot water around the pan and leave it there for 10 seconds. Refrigerate until ready to serve.

Choco Torte

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My Kind of Brownies

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So this is by far my favorite homemade brownie recipes ever. I mean come on, any recipe that uses not only cocoa power but chocolate syrup AND chocolate chips is a winner in my book. These brownies come out very fudgy and taste so gosh darn good. If you are in the mood for something chocolaty give these puppies a try, you won’t be disappointed.

Enjoy!

Hershey’s Best Brownie

Source: Bakingblonde’s Weblog which was adapted from Hershey’s

1/2 cup butter, melted

1 cup sugar

1 teaspoon vanilla extract

3 TBS Hershey’s Chocolate Syrup

2 eggs

1/2 cup all-purpose flour

1/3 cup HERSHEY’S Cocoa

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup mini Semisweet Chocolate Chips (I just used ¾ cup Semisweet Chocolate Chips)

1/4 cup mini Milk Chocolate chips

Preheat oven to 350°F.

Line an 8×8 pan with foil and lightly spray with PAM.

In large bowl sift together flour, cocoa powder, baking powder and salt. Set aside.

In a large bowl stir together butter and sugar. Add and stir in vanilla and syrup.  Add eggs, one at a time and mix well. Gently fold in flour mixture until well blended. Stir in chocolate chips. Spread batter evenly into prepared pan.

Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan.

Cool brownies on counter for 5 minutes. Place brownies, still in pan, into the fridge for 30 minutes to cool. Remove from fridge and finish cooling on counter.

Once completely set and cooled, lift foil and brownies from pan. Peel back the foil and using a sharp plastic knife cut brownies.

Store covered at room temperature.

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Chocolate Cake…Yum

So I would love to show you the wonderful cake I made using the mix I received from Cherrybrook Kitchen, but during my cookie extravaganza my camera completely took a nose dive. I am now operating without a camera…boo. I will say the cake came out beautifully, I frosted it with the fudgy goodness of Cherrybrook’s chocolate frosting and to stay in the holiday spirit I crumbled some peppermint candy on top. My husband will be taking this to his holiday party so I will report back and tell you how everyone liked it. I ate some of the crumbs and you can’t tell that this is made without the eggs and dairy. Yum!!!

Ok so I’m back and still cameraless, it’s official our camera is gone 😦 But luckly for me I was able to borrow a camera for the night. Anyway I ended up taking the cake to my husbands family Christmas (they celebrated early). My sister-in-law was quite excited because she has a student at her school who has severe food allergies and normally cannot enjoy desserts because of egg, diary, and nut products. Everyone thought it tasted just like a normal boxed chocolate cake, you could never tell it was different. I think I over baked it because it was a tad dry but the taste was very good. Thank you Cherrybrook Kitchen for providing those with allergies the chance to make a cake and be able to eat it too!!!!!

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Christmas seemed to come a little early this year. I came home from work and found a package for me on the front step, I was very excited to see that I was chosen on Blake Makes to receive a box of Chocolate Cake Mix and Chocolate Frosting from Cherrybrook Kitchen. Now this is no ordinary cake mix, all of Cherrybrook Kitchen’s products are allergy-friendly. They are free of peanuts, diary, nuts, and eggs. Now if you don’t have food allergies you may seem to think this isn’t for you because it won’t taste the same. Well let me tell you I couldn’t resist and took a spoonful of the frosting. Ohhh it was so good I could eaten the whole container right there! Don’t tempt me I would!

I really can’t wait to make this cake. I will be making this cake, hopefully with the tasty twist, next week for my work’s holiday party. I’m anxious to see what others think of this new type of cake and frosting. I will report back with all the juicy details.

Thank you to Blake Makes and Cherrybrook Kitchen for this awesome giveaway. Go check out Cherrybrook Kitchen to see all the of the goodies they have to offer not just cake but brownies, cookies, pancake mixes, and more!

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